I can honestly say that I never thought I would be making my own ceviche at home.
I've dreamt about eating ceviche for a while now but I have to admit, here in New England we don't have many tropical food options. The closest to ceviche I can get is some raw oysters. The first time I had ceviche was at a restaurant in Sarasota that specializes in the Latin American dish, serving over ten different options. I was immediately in love with the humungous burst of flavors. Lime, cucumbers, jalapenos, tomatoes are all some of my favorite foods. Not to mention, it's served with chips so it's basically a seafood style chips and salsa situation.
To say I was nervous to make my own ceviche was definitely an understatement as I have never cooked anything with citrus before. I know it's cooked. I know it is, but I can't help but be a little wary. That's coming from quite an adventurous eater. I actually have ordered venison tartare before, but I guess I trust professional kitchens more than myself. I decided to take a middle of the road approach and lightly poach the shrimp, throw them into an ice bath, and then get started. The shrimp definitely still absorbed the delicious lime and citrus flavors but I just felt a bit better. I will certainly be making this recipe again. It's so good with chips, or legit just eating it with a spoon. Not to mention it's so healthy. There is so much flavor in this, I didn't have to season it with anything. So fresh and perfect for summer.
Ingredients:
1 pound peeled and deveined raw shrimp
5 limes (juiced)
2 lemons (juiced)
1/2 small red onion finely chopped
1/2 cup fresh cilantro diced
1 cup diced cucumber
1/2 green pepper chopped
1 jalapeno, ribs and seeds removed, finely chopped
2 roma tomatoes diced
1 medium avocado diced
1 clove garlic, minced
1/2 tsp salt
tortilla chips (for serving)
Bring a large pot of water to a boil. Meanwhile prepare an ice bath. Once water is boiling, turn off heat and place shrimp in the water to poach for 1-2 minutes. Remove from the water and place in the ice bath to cool. Finely chop shrimp into pieces. Place in a large bowl and pour the lemon and lime juice over the shrimp. Add in all the ingredients aside from the avocado. Place in refrigerator for 4 hours. Remove and add in the avocado when ready to serve. Serve with tortilla chips as an appetizer or eat as a main course.
1 pound peeled and deveined raw shrimp
5 limes (juiced)
2 lemons (juiced)
1/2 small red onion finely chopped
1/2 cup fresh cilantro diced
1 cup diced cucumber
1/2 green pepper chopped
1 jalapeno, ribs and seeds removed, finely chopped
2 roma tomatoes diced
1 medium avocado diced
1 clove garlic, minced
1/2 tsp salt
tortilla chips (for serving)
Bring a large pot of water to a boil. Meanwhile prepare an ice bath. Once water is boiling, turn off heat and place shrimp in the water to poach for 1-2 minutes. Remove from the water and place in the ice bath to cool. Finely chop shrimp into pieces. Place in a large bowl and pour the lemon and lime juice over the shrimp. Add in all the ingredients aside from the avocado. Place in refrigerator for 4 hours. Remove and add in the avocado when ready to serve. Serve with tortilla chips as an appetizer or eat as a main course.
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